Name: Lemon tartlets
Yield: 12 servings
Cuisine: Bake
Ingredients: 250.00 g butter chilled and diced; 50.00 g castor sugar; 400.00 g flour cake; water ice-cold; 250.00 ml cream; 10.00 ml lemon peeled and grated; 4.00 cardamom pods; 250.00 g castor sugar; 150.00 ml lemon juice; 9.00 eggs jumbo; icing sugar to decorate

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Ingredients (11)

250.00 g	butter — chilled and diced
50.00 g	castor sugar
400.00 g	flour — cake
	water — ice-cold

FILLING

250.00 ml	cream
10.00 ml	lemon — peeled and grated
4.00	cardamom — pods
250.00 g	castor sugar
150.00 ml	lemon juice
9.00	eggs — jumbo
	icing sugar — to decorate

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Method:

Place butter, sugar and flour in a bowl. Work lightly with your fingertips until mixture resembles fine breadcrumbs.
Add a little water and bring pastry together. (Or pulse in a food processor, adding water gradually, until mixture just forms a ball.)
Refrigerate for 20 to 30 minutes.
Preheat oven to 200 ºC. Roll out 2/3 of pastry, press into a greased 30 cm diameter pie dish and prick base all over with a fork. Chill for 15 to 30 minutes, then bake for 15 minutes.
Roll out remaining pastry into a rectangle and cut into 16 strips, 1 cm wide.
FILLING: Heat cream in a saucepan until nearly boiling, add lemon peel and cardamom pods. Infuse for 1 hour.
Preheat oven to 200 ºC. Remove cardamom, add sugar and lemon juice. Beat in eggs, one at a time.
Line 12 tartlet pans (10 cm diameter x 3 cm deep), with pastry and prick all over with a fork. Chill for 15 to 30 minutes.
Bake for 15 minutes or until golden. Cool and pour in lemon filling.
Reduce oven temperature to 130 ºC. Bake for 30 minutes, or until just set at centre. Do not allow tops to brown. Cool, dust with icing sugar and serve.